Step 1: Prepare the Dough
Mix the Dry Ingredients: In a large mixing bowl, combine 600 g of flour and 1 tsp of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
Add the Oil and Water: Pour 60 ml of vegetable oil into the dry ingredients. Gradually add 400 ml of hot water (not boiling, but very warm) while mixing. The hot water helps to make the dough more pliable and easy to work with.
Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. It should not stick to your hands or the surface. If the dough is too sticky, add a little more flour, but be careful not to overdo it.
Rest the Dough: Once kneaded, cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This resting period allows the gluten in the flour to relax, making it easier to roll out the dough later.
Step 2: Prepare the Filling
Chop the Onion: Finely chop 200 g of onion and add it to a bowl.
Mix the Meat Filling: In the same bowl, combine the 450 g of minced meat (beef, lamb, or a mix) with the chopped onion, 1 tsp of salt, ½ tsp of black pepper, and 1 tsp each of dried parsley and dill.
Add Water to the Filling: Pour in 150 ml of water and mix the filling well. The addition of water helps the meat filling stay moist during frying, giving the chebureki a juicy texture.
Step 3: Assemble the Chebureki
Divide the Dough: Once the dough has rested, divide it into small portions about the size of a golf ball. This recipe should make about 10-12 chebureki.
Roll Out the Dough: On a lightly floured surface, roll each dough ball into a thin circle about 20-25 cm (8-10 inches) in diameter. The dough should be thin, but not so thin that it tears easily.
Fill the Dough: Place a couple of spoonfuls of the meat filling on one half of each dough circle, leaving a border around the edges. Spread the filling evenly, but don’t overstuff the chebureki.
Seal the Chebureki: Fold the dough in half to cover the filling, forming a semicircle. Press the edges firmly together to seal the chebureki. You can use a fork to crimp the edges for an extra secure seal and a decorative touch.
Step 4: Fry the Chebureki
Heat the Oil: In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and bubbles, the oil is hot enough.
Fry the Chebureki: Carefully place the chebureki in the hot oil, frying them in batches to avoid overcrowding the pan. Fry each cheburek for about 3-4 minutes per side, or until they are golden brown and crispy.
Drain the Excess Oil: Once fried, remove the chebureki from the pan and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Serve Hot: Chebureki are best served hot and fresh out of the frying pan. Serve them with a side of sour cream, yogurt, or a dipping sauce of your choice.
Optional Garnish: You can sprinkle the chebureki with fresh herbs like parsley or dill for a fresh, aromatic touch.
Cooking Tips:
Filling Variations: You can experiment with the filling by using lamb, beef, or even a mix of meats. You can also add other ingredients like grated cheese, mushrooms, or chopped greens to the filling for different flavor profiles.
Dough Thickness: It’s important to roll the dough thinly but not too thin, as overly thin dough may tear during frying. Aim for a thickness that is durable enough to hold the filling but still becomes crispy when fried.
Sealing the Edges: Make sure the edges are sealed tightly to prevent the filling from leaking out during frying. You can use a fork to crimp the edges or simply pinch them together with your fingers.
Frying Temperature: The oil temperature is crucial for crispy chebureki. Make sure it’s hot enough before frying. If the oil is too cold, the dough will absorb too much oil and become greasy. If it’s too hot, the dough will brown too quickly on the outside while remaining undercooked inside.
Nutritional Facts (Per Serving – Based on 10 Chebureki):
Calories: 350 kcal
Protein: 15g
Fat: 25g
Carbohydrates: 20g
Fiber: 2g
Sodium: 500mg
This dish is high in fat due to the frying process, so it’s best enjoyed in moderation. However, it’s also a good source of protein from the meat filling.
Frequently Asked Questions (FAQs):
1. Can I bake the chebureki instead of frying them?
Yes, you can bake chebureki for a healthier alternative. Preheat your oven to 180°C (350°F), place the filled chebureki on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden brown.
2. Can I freeze chebureki?
Yes, you can freeze them either before or after frying. To freeze before frying, place the filled but uncooked chebureki on a tray and freeze until solid. Then, transfer them to a freezer-safe bag. To cook, fry them directly from frozen, adding a few extra minutes to the cooking time. If you’ve already fried them, let them cool completely, then freeze them. Reheat in the oven or microwave before serving.
3. Can I use other types of meat for the filling?
Absolutely! While beef and lamb are the most common options, you can use chicken, turkey, or even a vegetarian filling like mashed potatoes or mushrooms.
4. What can I serve with chebureki?
Chebureki are delicious on their own, but they can also be served with fresh salads, yogurt-based sauces, or tomato sauce for dipping. A side of pickled vegetables would also complement the flavors well.
Conclusion:
Fried Meat Pies are a perfect combination of crispy and tender, making them a popular choice for anyone who loves fried food. The juicy meat filling paired with the crispy outer layer creates a satisfying bite, and they are great for sharing with friends and family. While the frying process adds a bit of indulgence, this dish can be enjoyed as a special treat or adapted for baking for a lighter version. Try this recipe at home and enjoy a classic taste of Eastern European cuisine!
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